Tortilla Espanola

INGREDIENTS

• 1 ¼ pounds onions, diced
• 1 large green bell pepper, seeded and chopped
• 4 cloves garlic, minced
• 2 ½ pounds russet potatoes
•  Kosher salt, to taste
• 4 cups extra-virgin olive oil
• 10 large eggs

PREPARATION

1. Place the onions, pepper and garlic in a large bowl. Peel the potatoes, quarter them lengthwise, and slice those crosswise into 1/8th inch tiles. (A mandoline is great for this.) Add them to the onion mixture and season with 2 teaspoons kosher salt.
2. Heat the oil over high heat in a 12-inch, deep-sided skillet (preferably nonstick or well-seasoned cast iron). Drop 1 potato tile into the oil as it heats; when it floats and then begins to fry vigorously, carefully add all the potato-onion mixture and stir gently.
3. Cook the potatoes at a vigorous simmer, stirring occasionally so they don’t brown toomuch on the bottom, until they are very soft but not quite losing their shape, 20 to 25 minutes. Drain the potatoes through a colander and let them cool until warm.
4. Beat the eggs in a large bowl. Taste the potatoes for salt and season the eggs with salt accordingly. Stir the potatoes into the eggs.
5. Place the skillet over medium high heat. When it is very hot, pour in the potato mixture, spread evenly and turn heat to medium. Using a spatula, gently pull the edges of the tortilla towards the center to release them from the pan and let any liquid egg run out the sides.
6. After 4 minutes, cover the pan with the bottom of an oiled baking sheet. Using towels or oven mitts, carefully flip the pan onto the sheet, place the pan back over the heat, then slide the inverted tortilla back into the pan. Cook, without stirring, for 3 minutes. Both sides of the tortilla should be golden brown.
7. Insert a long skewer into the side of the tortilla to see how wet it is inside. Some prefer the inside a little moist, some fully cooked. You can continue to cook it, flipping the tortilla as described once a minute, until it’s done to your liking. Serve warm or at room temperature.

Picadillo

Picadillo

INGREDIENTS

2  tablespoons extra-virgin olive oil

2  medium-size yellow onions, peeled and chopped

2  ounces dried chorizo, diced

4  cloves garlic, peeled and minced

1 ½  pounds ground beef

  Kosher salt and freshly ground black pepper

one 28-ounce can chopped tomatoes

2  tablespoons vinegar

1  tablespoon ground cinnamon

2  teaspoons ground cumin

2  bay leaves

  Pinch of ground cloves

  Pinch of nutmeg

⅔  cup raisins

PREPARATION

Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.

Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.

Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.

Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.

Slow Cooker Picadillo

ingredients

2 lb (907 g) lean ground beef

2 onions, chopped

2 cloves garlic, minced

1 can (5-1/2 oz/156 ml) tomato paste

1 cup (250 mL) water

2 tbsp (30 mL) Worcestershire sauce

2 tbsp (30 mL) red wine vinegar

1 tbsp (15 mL) finely chopped jalapeño peppers, (fresh or pickled)

2 tsp (10 mL) dried oregano

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

1/2 cup (125 mL) sliced pimento stuffed green olives

1 sweet green pepper, chopped

Preparation

In large nonstick skillet, cook beef over medium-high heat, breaking up with spoon, for 5 minutes or until no longer pink. Drain off fat. Transfer to slow-cooker.

Add onions, garlic, tomato paste, water, Worcestershire sauce, vinegar, jalapeno pepper, oregano, salt and pepper to slow-cooker. Cover and cook on Low for 6 to 8 hours or until thickened.

Increase heat to High. Add olives and green pepper; cook, covered, for 15 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 2 days or freeze for up to 2 weeks.)